The only unfortunate thing here is that I’m the one who loves shortbread the best in our house…which means that I can’t make it very often. These flavors are delightful however and since you use your food processor, this is also a really quick recipe (with a 1 hour chilling period). Borrowed from Carla Lalli Music’s new book, ‘That Sounds so Good’ – I can’t help but picture a tray of fingers as a bonus appetizer at a cocktail party! – enjoy!
1 1/2 c. (180 g) flour AND 1/3 c. (53 g) rice flour
1/2 t. kosher salt AND 2 T. finely minced fresh rosemary leaves
1 c. (224 g) butter, room temperature
1/2 c. (96 g) sugar AND 2 t. grapefruit zest
flaky salt and a bit more sugar for sprinkling on prior to baking
Butter an 8 x 8 cake pan, line it with parchment leaving some overhang for handles and butter the parchment. In a medium bowl, whisk together the flour, rice flour, salt and rosemary and set aside.
Add the butter, sugar and grapefruit zest to your food processor and process until it all comes together. Scrape down the sides, add in all of the flour mix and pulse until the mix becomes crumbly, then process for several seconds at a time until a ball of dough forms – you may need to scrape down the bowl again. Scrape all of the dough into your prepared pan, press it in firmly and evenly (first with your fingers and second with the back of a measuring cup works well), then pop it into the fridge to chill for an hour.
Preheat the oven to 350, prick the chilled shortbread all over with a fork, sprinkle on about a tablespoon of sugar evenly over the top following by a generous sprinkling of flaky salt and bake for 30 to 35 minutes. The edges should be just beginning to brown and the top should be a lovely golden color.
As soon as you remove the pan from the oven, use a sharp knife to cut the shortbread in half, and then each side into an even number of ‘fingers’. Now leave the pan to cool completely before using the parchment handles to lift the shortbread out. Super tasty!